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Triple Chocolate Layer Cake

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A decadent triple chocolate cake featuring rich chocolate layers with chocolate buttercream frosting and chocolate ganache topping. This moist cake combines cocoa powder in the batter with melted chocolate for intense chocolate flavor throughout.

Ingredients

Scale
  • 1 3/4 cups (219g) all-purpose flour
  • 3/4 cup (62g) unsweetened cocoa powder
  • 1 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk at room temperature
  • 1 cup (240ml) freshly brewed hot coffee
  • 1 1/4 cups (282g) unsalted butter softened
  • 3 1/2 cups (420g) confectioners sugar
  • 3/4 cup (62g) unsweetened cocoa powder
  • 1/4 cup heavy cream or milk
  • 8 oz semisweet or dark chocolate chopped
  • 1 cup heavy whipping cream

Instructions

  1. Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. Set aside.
  2. Using a handheld or stand mixer, mix the oil, eggs, and vanilla on medium-high speed until combined.
  3. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients.
  4. Add the hot coffee and whisk or beat on low speed until the batter is completely combined. The batter will be thin.
  5. Divide batter evenly between two to three greased 9-inch round cake pans lined with parchment paper.
  6. Bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
  8. For the chocolate buttercream: Beat the softened butter until light and fluffy, about 2-3 minutes.
  9. Gradually add the confectioners sugar and cocoa powder, mixing on low speed until combined.
  10. Add vanilla extract and heavy cream, beating on medium speed for about 2 minutes until light and fluffy.
  11. For the ganache: Chop the chocolate and place in a bowl. Heat the heavy cream until steaming and pour over chocolate. Let sit 1 minute, then stir until smooth.
  12. Once ganache has cooled slightly, layer the cakes with chocolate buttercream between each layer.
  13. Frost the outside of the cake with remaining buttercream and drizzle or pour ganache on top.

Notes

The thin batter is normal and creates a moist cake. The optional espresso powder enhances the chocolate flavor without adding coffee taste. For best results, have all ingredients at room temperature before mixing.

Nutrition

Find it online: https://www.receipster.com/triple-chocolate-layer-cake/

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